Name: Chewy Coconut Bibingka (Filipino Rice Cake)
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Coconut milk - 1 (13.5 ounce) can; Sweetened condensed milk - 1 (14 ounce) can; Butter, melted - 1 stick; Eggs - 4; Macapuno strings in heavy syrup - 2 (12 ounce) jars; Sweet rice flour (mochiko) - 2 ½ cups; Packed brown sugar - 1 cup; Vanilla extract - 1 tablespoon

Ingredients for - Chewy Coconut Bibingka (Filipino Rice Cake)

1. Coconut milk 1 (13.5 ounce) can

2. Sweetened condensed milk 1 (14 ounce) can

3. Butter, melted 1 stick

4. Eggs 4

5. Macapuno strings in heavy syrup 2 (12 ounce) jars

6. Sweet rice flour (mochiko) 2 ½ cups

7. Packed brown sugar 1 cup

8. Vanilla extract 1 tablespoon

How to cook deliciously - Chewy Coconut Bibingka (Filipino Rice Cake)

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-inch rimmed baking sheet.

2 . Stage

Beat condensed milk, coconut milk, and melted butter together in a large mixing bowl until combined. Add eggs, 1 at a time, and beat until combined. Add macapuno, 1 jar at a time, and beat until combined. Gradually beat in mochiko flour. Beat in brown sugar; beat in vanilla extract. Pour batter onto the prepared baking sheet.

3 . Stage

Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes.

4 . Stage

Allow to cool, about 20 minutes, before loosening the sides and cutting into squares.